Sunday, October 25, 2015

EASY PUMPKIN CAKE WITH CREAM CHEESE ICING




Here is a flavorful, sweet cake to make for for your family or take
to an event to share. It doesn't need the icing, powdered sugar
sprinkled on top would work, but yum who doesn't like cream
cheese. This cake taste wonderful cold.

Ingredients:

Cake
1 15 ounce can pumpkin
1 cup canola or vegetable oil, not olive oil
4 eggs
2 cups sugar
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger

Cream Cheese Icing
2 cups powdered sugar
4 ounces cream cheese, softened
4 tbsp. butter, softened
1 tsp. vanilla extract

Directions:

Spray a 9x13 baking pan with non-stick cooking spray.
Preheat your oven to 350 degrees F.
In your mixing bowl, add the eggs and lightly beat,
Add the sugar, pumpkin, oil and lightly beat to combine.
In another bowl, combine the flour, baking powder and
soda, salt, cinnamon, and ginger. Whisk together.
Add the dry mixture to the pumpkin mixture.
Mix on low speed just till combine. Batter should be smooth
but don't over mix.
Put into baking pan and bake for 30 minutes. 
Insert a small knife in center of cake, if it comes
out clean…done.
Let cool if going to frost cake.

Frosting:
In your mixing bowl, combine the butter and cream cheese,
beat till combined. Add the powdered sugar one cup, mix on
low speed, add the next cup and beat on medium  speed
till smooth and creamy, add the extract and beat just till 
combined.
Spread on cake. Cover leftover cake and refrigerate.


Saturday, October 24, 2015

CHILI MY WAY



The thyme is right for Chili. It provides a hearty meal when
paired with bread or crackers and topped with grated cheese.
Here is my recipe, adapted from my Mom's and served to my
family for a whole lot of years.  Not a lot of heat, just a teeny-
tiny hint. After all you can add hot sauce or some jalapeƱo 
peppers to kick it up a notch.  It's true, it's better the next day.

Ingredients:

2 1/2 pounds cooked ground beef or chuck, drain off grease
1 large onion diced, yellow or white 
1/2 green pepper diced
4 cans (15 1/2 oz.) mild chili beans
1 can (14 1/2 oz.) diced tomatoes with green chilies
1 can (14 1/2 oz.) diced tomatoes with sweet onions
1 can (7 or 8 oz.) tomato sauce
1 package chili seasoning
2 cups water
2 beef bouillon cubes (optional) I smash them first
1 tsp. chili powder ( use more for heat)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. paprika

Direction:

In a large soup pot or dutch oven, combine all.
Bring to a low boil slowly, stirring frequently.
Once you see it start to boil, I turn it back to
medium heat, then down to simmer. 
Continue to stir, and let it simmer for about
2 hours. 
It's ready to eat. 
It's better the next day. 
Serve with toppings of your choice.
Refrigerate leftovers and can be frozen.


Tuesday, October 13, 2015

APPLE CRUNCH




This is a recipe from an old cookbook that I purchased
from an antiques store. It is sweet and delicious. Serve
it with a scoop of vanilla ice cream.
Quick and easy.
  
Ingredients:

4 cups chopped apples (I used Gala)

Topping and for bottom layer:
1 cup all purpose four
3/4 cup oatmeal
1 cup brown sugar (not packed)
1/2 cup melted butter
1 tsp. cinnamon

Filling: 
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1tsp. vanilla

Directions:
 Spray with PAM a 8 or 9 inch baking dish.
 Preheat oven to 350 degrees
 Mix topping ingredients until crumbly.
 Carefully press 1/2 into the bottom of the baking dish.
 Cover with the apples.
 In a saucepan, cook the filling ingredients until
 the sauce becomes thick and clear, about 6-7 minutes.
 Pour over apples.
 Cover with remaining crumbs.
 Bake for one hour.

Let cool for about 1/2 hour.
Refrigerate leftovers but put into another dish and cover,
as the bootom layer may harden.

adapted from Betty Miller


Sunday, October 4, 2015

EASY MEXICAN LAYERED DIP



This is a recipe I've used many times, easy to prepare, and a great
snack or appetitizer.


Ingredients:

1 can refried beans, any variety
1 1/2 Tbsp. taco seasoning mix
1 cup sour cream
1 cup Salsa (mild or hot)
1 cup shredded lettuce
1 cup shredded cheddar cheese (or mexican style)
1/2 cup chopped green onions
1/4 cup chopped black olives
chopped tomatoes (optional)

Directions:

you will need a 9 inch pie plate

*Mix together the refried beans and the taco seasoning mix
blend well.
*Spread this onto the bottom of the pie plate.
*Add the sour cream on top of the bean mixture. Spread to
the edge or leave about an inch of the bean mixture showing.
*Top with salsa, lettuce, then the shredded cheese, the green
onions, and olives.
*Add the tomatoes right before serving (optional)
*Cover and chill in the refrigerator for about 3-4 hours

Serve with tortilla chips (the lime variety is a favorite),
Doritos, or a seasoned cracker

CHOCOLATE ZUCCHINI CAKE





Ingredients:

1/2 cup canola oil
1 1/2 c. sugar
2 tsp. vanilla
2 c. flour 
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini
  
Instructions:

Preheat oven to 350 degrees
In a mixing bowl, combine the oil, sugar and vanilla.
In a separate bowl, whisk together flour, cocoa powder, 
baking soda and salt.
In 3 batches, add the flour mixture to the oil/sugar mixture
beating well between batches and scraping sides of the bowl.
Batter will be crumbly but will moisten when zucchini is added.
With mixer on lowest speed, add zucchini and mix well.
Pour batter into  prepare 9x13 pan.
Bake 30 minutes. Knife in center should come out clean.
Cool. Dust with powdered sugar before serving if desired.

Delicious, easy to prepare. Not terribly sweet but the powdered
sugar helps. Could add a few mini chic. chips to batter and could
ice the cake as well. But it's a moist cake and tastes very good.
I have a convection oven, took 23 minutes for my cake.

SHREDDED CHICKEN SANDWICHES & POACHED CHICKEN




This shredded chicken sandwich is delicious.
Makes 6 (1/3 cup ) sandwiches.

Ingredients:
2 1/2 cups shredded chicken (see recipe below for poached 
chicken)
1 can cream of chicken soup
1/2 cup crushed Ritz crackers (20 round crackers =1cup)
1/8 tsp. each of salt, pepper, garlic powder, onion powder, 
and sage
6 sandwich buns (I used stadium sized buns but I would 
suggest regular size hamburger buns..your choice)
(If you want a kick add a little ground red pepper)

Mix soup and seasonings in large saucepan, add crackers, 
mix well.
Add chicken, stir together. Heat to very hot but no boiling 
on medium to medium high heat. Stir frequently. Won't 
take long at all. 
You can serve immediately. Each bun will get 1/3 cup of 
the chicken mixture. (a little more, little less, you decide)

Save leftovers in refrigerator. I kept for two days. Just reheat.




Poached Chicken: (to give you shredded) 
3 large chicken breasts, boneless, skinless
1 32 ounce chicken broth (plus an extra one)
1 small individual size white wine or 1/2 cup (optional)
1/2 onion small chopped
1/2 tsp. garlic powder
1/2 tsp. sage
1 tsp. salt and 1 tsp. pepper
1 Tbsp. celery flakes
1 tsp. parsley
Add all to large pot or dutch oven, cover and bring to boil,
reduce heat and simmer until chicken is tender.
(Add additional broth if needed to make sure chicken is 
covered. I added extra because I wanted the chicken broth
to freeze for another time. You will strain after removing
chicken then let cool, skim fat, and freeze.)
Remove chicken and cool slightly, then shred.
You can freeze shredded chicken.
1 breast =2 cups
So you will have 6 cups of shredded chicken (see picture)
This chicken has the best taste and seasoned well.
You can also use this for other dishes too.
Add to gravy and use over mashed potatoes, or noodles,
in tacos, or quesadillas, with rice or in other casseroles.
This taste so good you could just eat it all by itself!

PS…You need to have in your pantry ground onion
          powder and ground garlic powder! I use both 
          in just about everything. And the powder is 
          better than the salt version.


CUCUMBER, TOMATO AND ONION SALAD

CUCUMBER, TOMATO AND ONION SALAD




This is one of my favorite recipes I got from my mom.  I 
can remember this dish prepared with meatloaf, green 
beans and potatoes (fixed in one pot, seasoned with bacon 
grease) and biscuits (the baking powder and shortening 
kind,)  and that meal was to die for. Round that out with
a home-made fruit pie, mmmmgood.

Ingredients for 4 people
No store bought items please, go to the Farmers Market.
Fresh, Fresh

1 med. to large SWEET onion   They are out right now.
3 cups of cucumbers (about 3- 4) good size, firm
3 large tomatoes or 6 small ones 
1 tsp. black pepper
1 tsp. salt or kosher salt
3/4 cup sugar
3/4 cup cider vinegar (you can use distilled, but I like apple cider 
      vinegar)
2 tbsp. Canola Oil or Extra Virgin Olive Oil

Directions:

In a medium bowl whisk  together the vinegar, sugar, salt and pepper
until the sugar is dissolved. Set aside.
In a large bowl,
Peel and slice the onion and separate into rings. You can cut them
up a little if they are too big.
Peel the cucumber (the waxy green covering) and slice, not paper
thin about 1/4 inch, I don't seed them.
Cut the tomatoes into chunks, they hold up better than sliced.
Set aside.
Add the oil to the vinegar mixture and stir.
Add this mixture to the veggies and stir carefully.
Cover with plastic wrap (my mom used a plate.)
Put in refrigerator for at least 30 minutes to chill.
Stir again gently to coat the veggies and serve.
Great sweet/sour taste.

I would make this the day of serving. If it will be
several hours, then add the tomatoes 30 minutes
or right before to avoid mushiness. 
You can half the recipe too.

You can add green pepper, or dill or parsley but
then it becomes something else, not my moms.
But that's ok!
Easy and cheap!
If your having a grilled hamburger or chicken
add some fresh corn on the cob, this salad, and
you're set.

EASY SPANISH RICE

EASY SPANISH RICE



I'm sure you're familiar with boxed RICE A RONI. Find it in the
packaged rice section. We love it in our house. Easy to prepare,
add a salad, vegetable, and you're set to go. You can also add meat,
veggies, etc. to make a complete meal. Here's one version using
Spanish Rice. It is delicious and great as leftovers or to take as lunch
the next day.
You can add hamburger but I add Turkey Sausage. Lower in fat too.
One 16oz. pkg. gives you 2 long links. You can slice this up or just
cut into 4 equal links. If that's too much meat just use the one link.

Ingredients:

1 6.8oz. pkg. RICE A RONI Spanish Rice Flavor
2 Tbsp. butter
2 Cups water
1 Can (14 1/2oz) diced tomatoes, undrained
    (see picture above ) I like the petite cut with
    green chilies added. There's a hot and mild variety.
    or just use without chilies.
1/4 cup chopped fresh green pepper
*a pinch of crushed red pepper flakes, or there is a ground
red pepper too, but just a pinch. This stuff packs a punch.
So unless you really like a kick, go very easy. You can
leave out as well, I have done that too. You don't need it.

Directions:

I use my electric skillet.
Follow directions on box and
add the green pepper when you add the tomatoes.
When you begin to let it simmer for 20 minutes, add
the sausage, cover until rice is tender.
This is very good.
Leftovers will keep for a few days.


*If you like ground beef use 1lb.
  I brown the ground beef in the microwave, drain off
  any grease and add like I do the sausage.
*I use my microwave to brown ground
  beef ahead and keep it in the freezer.

*I will share later RICE A RONI Stroganoff using
the beef flavor, hamburger and sour cream.

STRAWBERRY JAM OATMEAL BARS

STRAWBERRY JAM OATMEAL BARS




Ingredients


1 & 3/4 stick butter, cut up. can use right from fridge, but not
                                softened or melted
1 & 1/2 cup flour (all purpose)
1 & 1/2 cup quick oats
1 cup dk. or light brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 12.75oz. jar Smuckers Sugar-Free Strawberry Jam Preserves
                       plus 2 Tbsp. extra jam (I wanted a little more)

Directions

This is an easy recipe.
Start by preheating oven to 350 degrees. Next butter a 9x13 glass
baking dish. You could spray with a cooking spray but butter is better,
(isn't it always).
Next mix your butter, flour, oats, brown sugar, baking powder, and salt
in a medium bowl. I just used my fingers to work the butter into the
dry, or you can use 2 knives, or a pastry blender if you have one. I
don't, but I didn't want to get the food processor out. The mixture should
be crumbly.
Take 1/2 of this mixture and put into dish, gently pressing down to
cover the bottom.
On top of this spread the strawberry jam evenly over the crumb mixture.
Take the rest of  the crumb mixture and sprinkle on top. Press carefully
down on the top to finish. (make sure all the jam is covered).
Bake 40-45 minutes or until golden brown. Don't over bake. Mine took
about 43 minutes. Depends on your oven.
Cool. Cut into 20-24 bars. You determine the size.
I had to try them warm. Oh so buttery tasting, the crust.
They can be refrigerated.
See wasn't that an easy recipe for snack or dessert.

Adapted from Pioneer Woman

EASY NO BAKE STRAWBERRY ICE BOX CAKE

EASY NO BAKE STRAWBERRY ICE BOX CAKE





This recipe has been around for a long time. Usually see
it about this time of year. Strawberry Season.
I've seen it on Pinterest, Pampered Chef, and you can
Google it as well.
This is my version. Light very easy, refreshing.

Ingredients:

3 cups sliced fresh strawberries (use them all)
2 8 ounce containers of Cool Whip ( used sugar-free)
27 half squares of graham crackers

Directions:

Using a 8x8 or 9x9 square glass or metal pan, spoon
a small amount of Cool Whip on the bottom.
Top this with 9 graham crackers. I had to break a couple of
   the crackers to fit.
Layer Cool Whip on top of the crackers.
Layer strawberries next, put them close a good layer.
Repeat twice the same layers, so you will have 3 layers
   of graham crackers. Strawberries will be on top.
Cover with plastic wrap and refrigerate at least 4 hours so
    the grahams will soften to cake-like. Keeps well 2 days.

Tip: Don't layer too heavily with the Cool Whip,
         I used both containers and probably  just needed 1 1/2 
         instead of 2.

CORN ON THE COB, MY WAY

CORN ON THE COB, MY WAY




I don't care for corn prepared on the grill, steamed in the husks, or
boiled to death. This is how my parents used to fix fresh corn.
Buy only what you will cook that day.
Buy from your local farmer's market if possible.

Bring water to boil in a large pot, add pinch of salt.
Add ears of corn, when water starts to boil again,
cook for 3-4 minutes. That's it.
Take out and butter each ear all over. Don't be shy.
Salt and pepper if desired.
Sweet, buttery, tender, juicy kernels.

GARDEN PASTA SALAD

GARDEN PASTA SALAD

                                                                       
This is an easy, very tasty pasta salad.
I made up the dressing when I could not find the dressing
  I generally use. It's worth it to buy both bottles of dressings.
  You will use up by summer's end, also they both come in
   low-cal versions as well.
The McCormick Salad Supreme Seasoning is great on a salad,
   pasta dish or vegetables. And it keeps a long time. It will be
   the only seasoning you will need for this dish.

Ingredients:

1 12oz. box Rotini tri-colored pasta, cooked to pkg. directions, drain
    put in the bowl you will use and put in the fridge to chill.
1 cucumber peeled and seeded, chopped.
1 green onion (optional), diced. Should use for color and taste.
1/2 green pepper, chopped fine.
4 radishes sliced thin (optional), I used because I freshly picked them
   from my garden.
1/2 pkg grape cherry tomatoes sliced in half. When summer tomatoes
   are ready, use them (optional). But put in right before serving.
   I didn't use them this time.
1/2 cup plus 2 Tbsp. Western Salad dressing.
1 cup Kraft Roasted Red Pepper Italian dressing (sweet and rustic).
2 Tbsp. McCormick Salad Seasoning, adjust to your taste.

Directions:

To your chilled pasta add cucumber, onion, green pepper, radishes.
Add tomato if you're going to serve that day. If going to serve next day,
   add then.
Mix the 2 dressings together and add to pasta, then sprinkle with the
   seasoning. Toss well, cover with plastic wrap and refrigerate for at
   least 4 hours or overnight.
The pasta will soak up the dressing, I will make up extra dressing and
   add as needed. I like more wet than dry.
Will keep for few days, can add more dressing as needed.
There are lots of choices to add to your pasta salad, cheese, olives,
   salami, other veggies, etc.
But this version, simple, works well. It doesn't need all the other stuff.

SLOPPY JOES

SLOPPY JOES



Adapted from a Martha Stewart recipe

Ingredients:

1 1/2 lbs. ground chuck, cooked and drain grease.
     * I prepare all my ground beef this way. I microwave it.
      Put into dish break up and cook. Then drain the grease.
      Crumble your beef. Easy, easy way to prepare gr. beef.
      I've cooked ground beef this way for years. Plus you
      can do this ahead and freeze. Use for tacos, spaghetti,
      chili etc. OR, you can cook it in the pan as you're
      preparing the dish.
1 Tbsp. Canola or Vegetable oil
1/2 medium onion diced
1/2 green pepper chopped fine ( if you want less, use1/4)
1 celery stalk diced
1/8 tsp. garlic powder
 pinch of salt and pepper
1 can (15oz.) tomato sauce
1/4 cup ketsup
1 Tbsp. Worcestershire Sauce
2 Tbsp. packed brown sugar

Directions:
1. In large skillet, heat the oil and add onions, green pepper,
    and celery. Stir frequently and cook till soft, 5-7 minutes.
2. Add ground beef (remember I cooked mine already) if you
    haven't then cook it now with the veggies. The ground beef
    should be crumbled fine. (ground chuck less grease)
3. Stir in the rest of ingredients.
4. Simmer, stir occasionally, until thickened, about 10 minutes.
5. Serve immediately or just put into a bowl, put in fridge and
    heat it up later.
    -Can freeze, just let thaw, then reheat.

See picture above, it should look like that.
Will make 5 big sandwiches (buns)
Taste so good. Not tangy or to spicy.

CHICKEN CASSEROLE

CHICKEN CASSEROLE


                                                        Ron with his leftover.


Chicken Casserole

Ingredients

2-3 cups of cooked chicken cubed,  I use 3 c plus a little more
2 cups milk
1 can cream of mushroom soup
1 can cream of chicken soup, (sometimes I'll use EXTRA 1/2 can soup)
8 ounces shredded cheddar cheese
extra 6 ounces cheddar cheese for topping
1 small can mushrooms, diced (optional)
1 very small onion, diced (optional)
1 box 7 or 8 ounce pkg. elbow macaroni, COOK to directions, drain
  set aside
Seasoning of salt, pepper, onion powder, garlic powder


How I bake my chicken.
 4 breasts, top with salt, pepper, onion powder, garlic powder (use a lot)
  I don't measure but the chicken can handle it.
  add 1/2 stick butter sliced, place around the chicken.
Bake 45 minutes, covered at 350 degrees. Let cool then cube.

Blend soup, seasonings, and milk, in 9x13 baking dish, till smooth,
taste it and adjust seasonings as needed.
Add mushrooms and onions
Fold in chicken, then cooked macaroni, then cheese
If it looks dry, you can add a little milk. 
Cover with foil completely.
Refrigerate overnite.

Preheat oven to 350 degrees, add cookie sheet to preheat
Take casserole  from fridge 30 minutes ahead
Place casserole on cookie sheet. Keep covered.
Bake 1 hour till bubbly. May take a little longer, just check it.
Also remove foil last 20 minutes to melt topping.

Allow to set up and thicken

Will be delicious up to 2 days after cooking if you have leftovers.


ASPARAGUS TART

ASPARAGUS TART




Ingredients

Flour
1 sheet puff pastry thawed, chilled
5-6 ounces (2 cups) Gruyere cheese shredded
1 to 1 1/2 lbs. medium asparagus, trimmed as needed
1 Tbsp. olive oil
Salt and pepper
1/4 cup grated or shredded Parmesean cheese

Directions

Preheat oven to 400 degrees.
On a floured surface, roll the puff pastry into a 16x10 inch rectangle.
Trim off uneven edges, and place on baking sheet.
With a sharp knife, score pastry dough about 1inch in from the edge. Don't go
through the dough. Go all around the dough to follow the shape of the rectangle.
With a fork pierce the dough inside the markings at 1/2 inch intervals.
Bake until golden about 10 minutes.

Remove from oven and sprinkle with the Gruyere cheese.
Place asparagus spears to fit crossways inside the tart shell, single layer,
  alternate ends and tips. Use the amount of spears you want, see below.
Brush with olive oil, season with salt and pepper.
Top with Parmesean cheese if desired.
Bake until spears are tender, 20-25 minutes.
Cut into squares and serve.
~a Martha Stewart recipe, adapted slightly

TIP:

If you would like a more substantial filling, you might try this.
11/2 cups Ricotta cheese, zest of one lemon, 1/2 cup finely grated
  Asiago cheese, salt and pepper, some chopped parsley, and 2Tbsp.
  capers. Mix together and spread over pre-baked crust. Top with
  asparagus and precede as above.

a lot of spears used

WHEATON BREAD

WHEATON BREAD




This a great tasting easy recipe. Makes a hearty thick whole wheat
bread. Excellent with a soup, as an appetizer with a sharp cheese,
beer, ale, or wine. Very good on its own with a sweet butter and
honey.


Instructions
 Preheat oven to 400 degrees F
 Prepare a 9x5 loaf pan with a baking spray


Ingredients
 2 1/2 cups whole wheat flour
 1 Tbsp. granulated sugar
 1 Tsp. baking soda
 1 Tsp. salt
 1 3/4 cups buttermilk

Mix dry ingredients very thoroughly.
Add to this, the buttermilk to make a thick paste--not too dry.
Turn it into a well-greased loaf pan.
Bake at once at 400 F degrees for 15 minutes until risen
Then bake a further 45 minutes at 400 degrees. Cover top with
 foil if gets too brown. Turn pan once during baking.
Remove from oven and cool on rack for 15 min.
Remove from pan and let sit until cooled completely.
Store covered with Saran Wrap and foil. Can sit out.

HEALTHY STRAWBERRY BANANA SMOOTHIE

HEALTHY STRAWBERRY BANANA SMOOTHIE



Ingredients and Instructions

1 medium sized banana, ripe soft but no brown spots or too soft
1 cup fresh or frozen (but almost thawed) strawberries
1 cup ice
1 cup orange juice
1 container 5oz. strawberry yogurt ( your choice, the kind and style)
2 packets Splenda ( you can use honey, sugar or choose not to use at all)

Place all in blender or smoothie maker.
Blend till smooth ( it became a little frozen so had to move the 
   fruit around and pulse a little, but it will blend)
Makes 3 cups
You can change the fruit, juice, and yogurt, but these amounts 
   work well.

Very easy, tasty for the morning or afternoon pick-me-up.
ENJOY!!

EASY LIGHT CHOCOLATE CAKE

EASY LIGHT CHOCOLATE CAKE






Ingredients:

1 Box moist-style chocolate cake mix
1 Cup fat-free plain Greek yogurt
1 Cup water, (also tried cold coffee)
  

Pre heat oven to 350 degrees
Prepare a 9x13 baking pan with Pam

Combine cake mix, yogurt, and water in large bowl, whisk 
till smooth.
Pour into baking pan.
Bake according to cake mix directions, I have convection oven and
cakes don't take quite as long. If knife comes out clean, cake done.

Very good, easy, tasty.
I topped with sugar-free cool whip
Delish

--recipe adapted from hungry-girl.com
   she has great recipes, visit her site

GRAHAM CRACKER TREATS

GRAHAM CRACKER TREATS



Ingredients:

2 Sticks butter
1/2 Cup sugar
1/4 to 1/2 Cup chopped pecans
1 Pkg. honey graham crackers, break in half, or fourths
1 Pkg chocolate graham crackers, break in half, or fourths

Preheat Oven to 350 degrees ( I have convection oven)

Take grahams crackers and lay on rimmed cookie pan. Line pan full.
Bring to boil butter and sugar, then boil 3 minutes more, stirring constantly.
Pour evenly over crackers, use it all.
Sprinkle with pecans
Bake for 12 to 15 minutes ( took 12 minutes in my oven ), don't overbrown

With a spatula remove from pan as soon as possible, but carefully, they're soft.
I put on parchment paper that's on a  cooling rack.
Won't take long for them to harden up.
Store in air-tight container.

So delicious….
Easy

BAKED APPLES

BAKED APPLES


Ingredients


4 apples, (your choice, I used Gala)
1/4 cup dark brown sugar ( I used 2 heaping Tbsp. Splenda Brown 
              Sugar instead)
1/4 cup rolled oats
1 Tbsp. raisins
1 Tbsp. chopped fine walnuts
1/2 Tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter, cut into 8 pieces, plus extra 1/2 Tbsp.
1 Tbsp. lemon juice
1 cup hot water

Pre heat oven to 375 degrees

Remove core of apples, slice off bottom to stand in baking dish
   and slice off from top, a thin piece
Place 4 apples into square 8x8 glass baking dish
Mix brown sugar, oatmeal, cinnamon, nutmeg, raisins, walnuts
   and 4 pieces of cut butter together in separate bowl
Divide this mixture between the 4 apples. Fill full and stuff,
   place 1 cut piece of butter on top each filled apple
Add hot water, lemon juice, and 1/2 Tbsp. of butter into bottom 
   of baking dish
Cover loosely with foil

Bake for 20 minutes, remove foil, bake additional 20 minutes
   To check for doneness, knife should easily slide into apple
   Stir hot juice carefully, put a little on top of each apple

Makes 4 servings
Serve with Cool Whip, ice cream, maybe a little carmel topping
Refrigerate leftovers and reheat

CANDY CORN SWIRL COOKIES

CANDY CORN SWIRL COOKIES



Love this recipe, it just says Halloween. Takes several
steps and a little time but so worth it.
(This is an adapted recipe)

Ingredients


2 sticks butter, softened
1 cup granulated sugar
1 large egg
1 tsp. baking powder
1 tsp. vanilla extract
2 1/2 cups all purpose flour
food coloring in yellow and orange
  ( I did not have orange food coloring so I used
     red 3 drops, and yellow 42 drops, yes that number
     is 42, to get the color orange I wanted)


I used my mixer.

 Cream the very soft butter and sugar in large mixing bowl
   until soft and creamy,
 Add egg, baking powder, and vanilla, and mix till creamy.
   One cup at a time, add flour, mixing until incorporated.
   Don't beat it too much, you just want it to come together.
   If too sticky, you can add a little more flour, no more than
   1/4 cup. ( I did not add)
  Remove dough from bowl & onto parchment paper, pat
   into a disk shape, then divide this into 3 equal parts.
 One part wrap up and put into refrigerator. Another part,
   add the yellow coloring and incorporate into dough. Here
   I added a little more flour when needed. Wrap that up and
   put into fridge. Third part, add the red and yellow food
   coloring to make the orange color I wanted. Again add a
   little flour if dough is sticky. Then into fridge. Chill for
   about 30 minutes.
  Once dough is firm, put some parchment paper on the counter.
  Take the orange dough and roll out to 1/2 inch thickness, do
   the yellow next, then the white. Each will be on its on paper.
   On top of the orange dough, place the yellow, then the white
   dough. They are stacked.
  Using a pizza cutter, I trimmed the edges to make it nice and
   straight. Save the dough you have trimmed off.
  Starting on one long side, roll the dough all the way to other
   side and form a log. Wrap in plastic wrap and refrigerate for
   about an hour. Needs to be nice and firm before you cut.

  Preheat oven to 350 degrees F
  Line baking sheets with parchment paper ( 2)

 Remove dough from plastic wrap and cut into 1/2 thick slices.
 I used a long sharp knife. Work quickly but carefully so dough
 doesn't get to warm. Chill for about 5 minutes.

 Bake for 8 minutes. Don't let them get brown around edges.

 Let cool. They freeze well. Buttery good taste.
 I got 30 cookies, plus the few extra from scraps.

Recipe adapted from:
the simple-sweetlife.com

BLUEBERRY CROSTATA

BLUEBERRY CROSTATA




Ingredients:

1 single ready to use pie crust ( I used store bought) thawed 

3 cups fresh blueberries (if using frozen, let them thaw first)
2 Tbsp. all purpose flour
2 Tbsp. sugar (you can use Splenda too)
1/2 tsp. cinnamon
1 tsp. fresh lemon juice
1/8 tsp. salt
2 Tbsp. cold butter cut into little pieces
1 egg beaten with a splash of water
coarse sugar (or granulated)

Pre heat oven to 425 degrees I have a (convect oven)
Place a cookie sheet in oven to heat

Add lemon juice to blueberries and set aside.

Mix together flour, sugar, cinnamon, salt and add to blueberries,
 gently toss together, then set aside.

Roll out pie crust into somewhat of a circle,  not exact, a little 
thinner than for a pie dish.
Place the rolled out crust onto parchment paper. Add the  
berry mixture to the center, leaving a border to fold up, about 
2 inches.
Dot the butter over the berries.
Fold up the dough up and around the berries, leave the center 
open. (see picture)
Brush egg and water mixture around crust and sprinkle with 
coarse sugar.
Place the crust w/berries onto the heated bake sheet.
Into oven, bake for 24 minutes, or until crust is golden and
blueberry mixture bubbly. (ovens vary)
Let cool for a couple of hours.
Serve with ice cream, whipping cream.

This set up very nice, not runny, as you can see by picture.
Store in refrigerator.
Delicious

EASY PESTO RECIPE

EASY PESTO RECIPE

Easy Pesto

                               


Ingredients: Makes about a cup


2 cups fresh basil ( I used from my garden)
1/2 cup grated parmesan cheese ( freshly grated)
1/4 cup toasted pine nuts or almonds, ( I used pine nuts)
1-2 cloves garlic (fresh), chopped ( depends of your taste for garlic)
1 tbsp. lemon juice ( fresh lemon)
1/2 tsp kosher salt
1/4 tsp coarse black pepper
1/2 cup extra virgin olive oil

* Toast the pine nuts in skillet for 5 minutes over med. heat till light golden. cool
* In food processor put in everything but the oil
* Turn on and slowly drizzle in olive oil, until incorporated and smooth
* Taste, add salt or pepper if needed
* Refrigerate

FRIED GREEN TOMATOES

FRIED GREEN TOMATOES



Ingredients

4 large green tomatoes
2 eggs
1/2 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup plain breadcrumbs
2 tsp. salt plus little extra to sprinkle
1/4 tsp. pepper
1/4 tsp. ground red pepper or cayenne pepper
1/2 cup vegetable oil for frying
1 tbsp. butter


* Slice tomatoes 1/4 to 1/2 inch thick. Discard ends. Will get about 4 good slices per tomato.
* Whisk buttermilk and eggs together in a medium sized bowl. Put flour on a plate.
   Mix cornmeal, breadcrumbs, salt, peppers, on another plate.
* Dip tomatoes into flour to coat. Then dip into milk mixture. Dredge in breadcrumbs
   to completely coat. (can press breadcrumbs gently onto tomato)
   Let rest on cooling rack while you prepare pan.
* In a large skillet, pour vegetable oil and add butter and heat to medium.
* Place tomatoes into heated oil, don't overcrowd, should not touch each other.
   Cook for about 3minutes per side or until browned and look crispy
* Drain on paper towels. Sprinkle lightly with salt.
* Eat immediately. Will be crispy.


Hint:
I like the buttermilk tang, you can use milk.
You can leave out the red pepper if you don't like the little kick of hotness.
Feel free to spice up with garlic powder, or onion powder.
Pretty good as an appetizer with white wine.
I don't think they do well leftover, so don't make alot.
 
 

FRESH PEACH PIE

FRESH PEACH PIE




Ingredients

1 (15oz) packaged pastry for a 9 inch double crust pie
1 beaten egg
1 beaten egg white
9-10 medium size fresh peaches
2 Tbsp. fresh lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. cold butter ( cut into small pieces)

Preheat Oven to 400 degrees ( I have convect oven)
Put sheet pan in oven to heat up

Peel peaches, then cut in half, take out pit, and slice or cut up in chunks.
Put into large bowl and add the lemon juice.
Mix gently.
In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, salt.
Follow pie crust directions for 2 crust pie, (flour, roll out), and line the
   bottom and sides of a 9 inch pie plate ( I used glass) with 1 of the pie
   crusts. Brush the BOTTOM with a little of the beaten EGG WHITE.
   ( keeps the dough from being soggy later).
Put pie dish with crust in the refrigerator.
Hint: If you see the peaches a little juicy, put them into a colander and drain
   off a little. I did this, I think it helped. Not so runny.
Put peaches back into bowl and pour dry mixture over the peaches.
Mix gently.
Take pie crust out of fridge and pour peach filling into that. Dot with butter.
Put pie into fridge while you get the top crust ready as before. Then cover
   the filled pie. Cut around the edges to remove the excess pie dough, then
   press the edges with the tines of a fork dipped in the beaten egg. Brush the
   top crust with the remaining beaten egg. ( Don't go overboard doing this).
   Cut 4 or 5 slits in the top crust for venting.
I put the pie back into the fridge for 5-10 minutes to chill
Put the pie on the heated sheet pan. ( I also put a piece of parchment paper on the pan
   at this time for juices spilling out).
I covered the edges of the pie with with strips of aluminum foil to prevent excess
   browning.
Bake at 400 degrees for 45 minutes, until the crust is golden brown and juice begins
   to bubble through the vents. ( since I covered the pie with foil in the beginning,
   I removed after 15minutes). This works for me but it's usually suggested to cover
   during baking if edges brown to fast.
Let cool before serving. But warm pie is soo good.
I did not cut for 24 hrs. I wanted it to set up. So after it cooled, Just placed a piece
   of Saran Wrap over top, not tightly, and left it on counter. Was not runny. Held together nicely.
Leftovers in the fridge.
This temperature for my oven and the time cooked worked well. You know your oven, adjust accordingly.